More summer salads

My subscription to Cooking Light has cost our family at least 100 times more than the advertised subscription price.  That's because the pictures make everything look delicious, which causes me to spend more than Dave would like on random ingredients I wouldn't otherwise buy.

Sometimes, however, I discover great, easy recipes that get added into our rotation.  This is one of those.

Salmon, Asparagus & Orzo Salad

 Ingredients:
1 bunch asparagus (go for thin ones!)
1 cup uncooked orzo
8-12oz skinless salmon fillet
1/4 cup thinly sliced red onion
1/3 cup crumbled feta cheese
1 tablespoon chopped fresh dill
3 tablespoons lemon juice
2 teaspoons olive oil

Directions:
1. Snap off ends of asparagus and cut remainder into 2-inch, bite-sized pieces.  Cook aspargus in boiling water for about 3 minutes, until crisp-tender.
2. Cook orzo (in the same pot/water to cut down on dishes :) according to package directions.  Drain.
3. Salt & pepper salmon fillet.  Place salmon on foil-lined broiler pan & broil for about 5 minutes until fish flakes easily.  Using a fork, break salmon into bite-size chunks.
4. While salmon/orzo cooks, combine last 4 ingredients in a bowl & whisk together.  Add salt & pepper to taste.
5. Combine salmon, orzo, asparagus, red onion slices & lemon-dill vinaigrette in bowl.  Toss to combine.  Serve or chill.